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Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions
2020; Wiley; Volume: 45; Issue: 2 Linguagem: Inglês
10.1111/jfpp.15181
ISSN1745-4549
AutoresSibele Santos Fernandes, Juan Carlos Cuevas-Bernardino, P. Quintana, Carlos Prentice, Myriam de las Mercedes Salas‐Mellado, Maira Rubí Segura Campos,
Tópico(s)Polysaccharides and Plant Cell Walls
ResumoJournal of Food Processing and PreservationVolume 45, Issue 2 e15181 ORIGINAL ARTICLE Effect of the use of ethanol and chia mucilage on the obtainment and techno-functional properties of chia oil nanoemulsions Sibele Santos Fernandes, Corresponding Author Sibele Santos Fernandes sibelecti@hotmail.com orcid.org/0000-0002-4698-8865 Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil Correspondence Sibele Santos Fernandes, Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros, 96203-900 Rio Grande, Brazil. Contribution: Conceptualization, Formal analysis, Investigation, Methodology, Writing - original draft, Writing - review & editingSearch for more papers by this authorJuan Carlos Cuevas Bernardino, Juan Carlos Cuevas Bernardino orcid.org/0000-0002-2830-8280 CONACYT−Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Mérida, Mexico Contribution: Formal analysis, MethodologySearch for more papers by this authorPatricia Quintana Owen, Patricia Quintana Owen orcid.org/0000-0002-8727-7605 Laboratory of National Nano and Biomaterials, CINVESTAV Unidad Mérida, Mérida, Mexico Contribution: Formal analysisSearch for more papers by this authorCarlos Prentice, Carlos Prentice orcid.org/0000-0003-4679-3870 Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil Contribution: Methodology, Writing - original draftSearch for more papers by this authorMyriam de las Mercedes Salas-Mellado, Myriam de las Mercedes Salas-Mellado orcid.org/0000-0002-8153-2011 Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil Contribution: Supervision, Writing - original draft, Writing - review & editingSearch for more papers by this authorMaira Rubi Segura-Campos, Maira Rubi Segura-Campos orcid.org/0000-0002-7664-6647 Laboratory of Food Science, Faculty of Chemical Engineering, Autonomous University of Yucatán, Mérida, Mexico Contribution: Supervision, Writing - review & editingSearch for more papers by this author Sibele Santos Fernandes, Corresponding Author Sibele Santos Fernandes sibelecti@hotmail.com orcid.org/0000-0002-4698-8865 Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil Correspondence Sibele Santos Fernandes, Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros, 96203-900 Rio Grande, Brazil. Contribution: Conceptualization, Formal analysis, Investigation, Methodology, Writing - original draft, Writing - review & editingSearch for more papers by this authorJuan Carlos Cuevas Bernardino, Juan Carlos Cuevas Bernardino orcid.org/0000-0002-2830-8280 CONACYT−Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Mérida, Mexico Contribution: Formal analysis, MethodologySearch for more papers by this authorPatricia Quintana Owen, Patricia Quintana Owen orcid.org/0000-0002-8727-7605 Laboratory of National Nano and Biomaterials, CINVESTAV Unidad Mérida, Mérida, Mexico Contribution: Formal analysisSearch for more papers by this authorCarlos Prentice, Carlos Prentice orcid.org/0000-0003-4679-3870 Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil Contribution: Methodology, Writing - original draftSearch for more papers by this authorMyriam de las Mercedes Salas-Mellado, Myriam de las Mercedes Salas-Mellado orcid.org/0000-0002-8153-2011 Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil Contribution: Supervision, Writing - original draft, Writing - review & editingSearch for more papers by this authorMaira Rubi Segura-Campos, Maira Rubi Segura-Campos orcid.org/0000-0002-7664-6647 Laboratory of Food Science, Faculty of Chemical Engineering, Autonomous University of Yucatán, Mérida, Mexico Contribution: Supervision, Writing - review & editingSearch for more papers by this author First published: 20 December 2020 https://doi.org/10.1111/jfpp.15181Citations: 3Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Chia oil contains a high content of linoleic and linolenic acid, which are essential for human metabolism. Chia nanoemulsion is a technique that can aid in preserving the components of this oil. This study aimed to develop and characterize chia oil nanoemulsions using chia mucilage as wall material. The nanoemulsions were developed varying the use of ethanol to check for any influence in the stability and the content of chia oil (0.043, 0.100, and 0.233 ml) and chia mucilage (0.125, 0.250, and 0.375 g) through high-speed stirrer. The smallest particle size, polydispersity index, zeta potential suitable, high encapsulation efficiency, and stability of agitation were the parameters for choosing treatments with (T4E) and without (T4) ethanol with 0.375 g of chia mucilage and 0.233 ml of chia oil. The chosen nanoemulsions were characterized, being verified that the encapsulation was efficient. Also, during the stability evaluation, it was seen that the T4 presented smaller particle size and lower polydispersity index. The rheological parameters indicated that all nanoemulsions presented shear-thinning and semi-liquid viscoelastic behaviors. The nanoemulsions produced can be used in foods, because they facilitate the incorporation and preservation of the chia oil in food formulations and making them more nutritious. Novelty impact statement The development of chia oil nanoemulsion was performed using different concentrations of chia mucilage as an encapsulating material and varying the use of ethanol as an aid to the formation of drops. Physicochemical, morphological, stability, and technological characteristics were evaluated. Chia oil nanoemulsions with the addition or not of ethanol can be applied to food preserving chia oil from oxidation, in addition to facilitating the incorporation of oil into the food. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Open Research DATA AVAILABILITY STATEMENT The data that supports the findings of this study are available in the supplementary material of this article. Citing Literature Supporting Information Filename Description jfpp15181-sup-0001-Supinfo.docxWord document, 690.3 KB Supplementary Material Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume45, Issue2February 2021e15181 RelatedInformation
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